##INGREDIENTS##
* 3 cups all-purpose flour
* 1/4 tsp salt
* 1/4 lb cold, unsalted butter, coarsely grated
* 1/4 lb cold shortening, cut into half-inch cubes
* 1/4 cup ice water
(see INSTRUCTIONS below)
##INSTRUCTIONS##
1. Sift flour and salt into a large mixing bowl.
2. Drop in grated butter and cubed shortening. With your fingertips, lightly rub into the flour until mixture has a coarse, mealy texture. Pour ice water around edges of mixture and press together to form a ball. The pastry will be marbled with flecks of butter and shortening.
3. Divide pastry in half. At this point, you may flatten each half into a 2-inch-thick disc and wrap snugly in plastic wrap. Keeps two weeks in the fridge or three months in the freezer.
4. On a lightly floured surface, roll the pastry out into 2 circles, 13 inches in diameter and 1/4-inch-thick. Line a 9-inch pie plate with one of the pastry rounds. Trim away excess.
5. Fill your pie as indicated by your recipe. Brush edge of pie shell with egg wash. Lay the top over filled shell and crimp edges to form a tight seal. Bake as directed.
*Makes dough for two whole pies, four 9-inch pie shells, or three dozen 2-inch tart shells.*
**Common Pastry Problems**
* Does your pastry crack when you roll it? It’s probably too cold. Let pastry rest for 10 minutes or so at room temperature before rolling. If you’re using pre-frozen pastry, defrost it in the fridge and then let it rest at room temperature before handling it.
* Does your pastry shrink when it bakes? Simply let it rest in the fridge before filling or baking. Previously frozen pastry tends to shrink less.
* Does your pastry come out too tough? Light, flaky pastry results from bits of butter and shortening that are lightly coated in flour. If you overwork step 2, the butter will start to melt and you will end up with chewy pastry. Instead, use your fingertips and work as quickly as possible.
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